top of page
  • Twin Springs Fruit Farm

Fresh Marinara Sauce


3 or 4 pounds of TSFF "Trust" tomatoes 2 Tbs. olive oil

1 medium TSFF Santana onion, chopped fairly fine (about a cup)

2 or more medium *garlic cloves, minced or pressed, at least 10 minutes prior to introducing to the heat

(A few TSFF garlic scapes, it available, chopped fairly fine make a fine alternative)

1/2 tsp. dried oregano

1 Tbs. tomato paste

1/3 cup dry red wine, like Chianti or Merlot

3 Tbs. fresh TSFF Basil leaves, chopped

1 Tbs. extra-virgin olive oil

Salt and freshly ground black pepper

1 lb. pasta, perhaps whole grain, and perhaps fresh

*(A few, three or four, TSFF garlic scapes, if available, chopped fairly fine make a good alternative)


I leave the tomatoes unpeeled and unseeded, for the added nutrition, but, of course, core them at the stem end. Chop fairly coarsely, and strain off the juice into a separate container. Set both tomatoes and juice aside.

Heat olive oil in a large skillet over medium heat, until shimmering. Add onion and cook, stirring occasionally, until softened and golden around the edges, around 8 minutes.

Add garlic and oregano, cooking for about 30 seconds, until the garlic is fragrant.

Add the 1 Tbs. tomato paste, and all but about 1 1/2 cups of the drained tomatoes, increasing the heat to medium-high. 

Cook, stirring constantly, until most of the liquid has evaporated and the tomatoes start to stick to the bottom of the pan, and a frond begins to form, 10 - 12 minutes.

Add wine and cook until thick and syrupy, about a minute. Add reserved tomato juice and bring to a simmer; reduce heat to medium and cook, stirring occasionally and loosening any browned bits, until the sauce is thick, about 8 to 10 minutes.

Use an immersion blender, or lacking one, a food processor, adding back the fresh chopped tomatoes, for a short enough period to leave the sauce slightly chunky.

Return sauce to the skillet, adding the basil and extra virgin olive oil. Add salt, pepper, and perhaps a bit of sugar - all to taste.

Cook the pasta and have at it.

Freely adapted from a Cook's Illustrated recipe, from many years ago, and altered for fresh rather than canned tomatoes.

Recent Posts

See All


INGREDIENTS 1 Pound of Manar Cucumbers 1 Onion, may be sweet, or not Sea salt and freshly ground white pepper (I found whole white peppercorns at Balducci's.) 1 Tbs. sugar 1 Cup rice wine vinegar 1 ts


bottom of page